Strawberry & Watermelon Cake

Now take a look at this Strawberry and Watermelon Cake which is a signature dish at the Black Star Pastry in Newtown.  I first heard about this cake from a number of bloggers many months ago and thought “Huh? No that’s just wrong!  Watermelon in a cake? How is that going to taste?” Then I saw it again in this month’s Gourmet Traveller and glanced at the recipe and knew I had to give it a go.

Think layers of almond dacquoise, rose scented cream and a refreshing watermelon surprise in between.  Now on top of this you’ve got the sweetest, juiciest rose scented strawberries, grapes and pistachios.  Don’t be intimated by it’s beauty.  It’s  a relatively simple cake to make but looks very impressive and it’s a great cake to make ahead of time for parties or dinners.  This is a wonderful gluten free cake that I know I am going to be making many times while strawberries are in season.

Black Star Pastry’s Strawberry and Watermelon Cake

• 250 grams seedless watermelon, thinly sliced
• 60 ml rose water
• 4 tbsp caster sugar
• 40 grams almond meal
• 500 grams strawberries, quartered
• 10 seedless grapes, halved
• 1 tbsp chopped pistachios, raw and shelled

For Almond Dacquoise

• 150 grams ground almonds
• 150 grams icing sugar
• 5 egg whites
• 135 grams caster sugar

Rose Scented Cream

• 300 ml thickened cream
• 30 grams caster sugar
• 30 ml rosewater

1. For the almond dacquoise, preheat the oven to 200c. Process the almonds and icing sugar in a food processor until finely ground. Set aside. In a separate bowl, whisk the egg whites with an electric mixer until soft peaks (around 3 to 4 minutes) then add the caster sugar and whisk until stiff peaks form (around 1 to 2 minutes). Gently fold through almond mixture, spread on a 30 cm by 40 cm oven tray lined with baking paper and bake around 10 to 15 minutes until golden. Set aside to cool on a tray, then cut in half, lengthways.

2. Arrange the watermelon slices in a single layer on a wire rack. Sprinkle with 20 ml rosewater then scatter 2 tbsp sugar. Stand to macerate around 30 minutes then pat dry with absorbent paper.

3. Meanwhile, for the rosescented cream, whisk the 300 ml cream with the 30 grams sugar in an electric mixer until soft peaks form, gradually add the rosewater and whisk until stiff peaks form (do not overwhisk).

4. Spread 1/3 of the rose cream evenly over the half dacquoise, scatter half the almond meal (20 grams), then layer the watermelon, the remaining almond meal (20 grams) then spread over half the remaining cream. Top with the remaining dacquoise, spread over the remaining cream and refrigerate 1 to 2 hours until firm.

5. Combine the strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (around 15 minutes). Carefully arrange on top of the cake, gently pushing into the cream. Trim the edges of the cake, scatter over the grapes, pistachios and serve. (Optional – 1 tbsp dried rose petals to spread over the cake as well.

Bread Talk - Yukone Method Sweet Soft Buns

 

the Yukone(Water Roux, 汤种) method is a brilliantly simple technique to make very soft and springy buns that will retain its softness for days! I am still baffled by how the addition of just a small lump of flour mixed with hot water can have such an amazing effect. I intend to find out more.  

The most classic way of water roux method requires one to 'cook' a small portion of flour with water from room temperature to 65C. Once the temperature of the roux reaches 65C, heating is stopped.

Then variations started to emerge where boiling hot water is poured directly into a small portion of the flour. (well, I guess, by the time the flour is mixed with the water, the mixture will probably cool very quickly to around the same temperature) This is mixed well and let to 'proof' over night.

The method I use is the latter method - perfect for a lazy bum like me. A variety of dried materials can be used - from just purely bread flour, to a mixture of bread flour/ plain/cake flour/ milk powder/ whole wheat flour... the possibility is endless.

The recipe I am using here is a combination of Valerie's formula with Alex Goh's recipes. For the filling, I am using the Spicy Fried Dried Shrimps from my last post - but there is really a whole range of variation that one can play with.

Looking at these soft sweet buns, I am happy with the results but I am still trying to figure out how the wrinkles appear overnight.... if anyone has insight to this, please do enlighten :)

 

Recipe : (Soft Buns)

Water Roux
Bread Flour                 50g
Boiling water                75g

Bread Dough
Active Dry East           6gm
Bread Flour                160gm
Plain Flour                  40gm
Sugar                          50gm
Salt                             2gm
Water                         50gm
Egg                             1
Butter                          40gm

Method :
1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for  2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins. (I am using Kitchenaide speed 2)
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. With lightly floured hands and table top, knead (6) to form a smooth round ball. Divide dough into 12 balls - about 40g each.
8. Roll each small ball into a round ball and leave to proof for 10mins.
9. Flatten each ball and roll out to a circle with a rolling pin. Place 18g of Hei Bee Hiam filling in the center of the dough and wrap and seal the edges of the dough to form a ball.
10. Leave to proof for 1 hour.
11. Brush with egg white and decorate.(I used a Sakura ebi shrimp)
12. Bake at 185C for 8-10mins until brown.
13. Leave to cool.  

Source:
http://kokken69.blogspot.com/2011/05/bread-talk-yukone-method-sweet-soft.html

Coffee Caramel Mousse Cake

 

Layers from bottom: Chocolate Almond Jaconde, Coffee Mousse, Caramel Mousse, Instant Jelly Glaze

Coffee Caramel Mousse Cake

recipe adapted from Ken Nishio

Ingredients:

[Chocolate Jaconde]

105g eggs

55g ground almonds

55g powdered sugar

20g flour

5g cocoa powder

50g egg white

25g granulated sugar

12.5g unsalted butter (melted)

Almond flakes

[Coffee Mousse]

60g egg yolk

60g sugar

5g custard powder

5g gelatin

250g milk

10g instant coffee

250g whipping cream

[Caramel Mousse]

140g sugar

160g whipping cream

50g salted butter

4g gelatin

160g whipping cream

20g granulated sugar

Preparation:

[Chocolate Jaconde]

1. Stir together ground almonds and powdered sugar in a mixing mould, add in the eggs and beat until the mixture is light and fluffy.

2. Whip the egg whites with the granulated sugar at high speed until stiff peaks form.

3. Take half of the meringue and fold into the first mixture. Add sifted cocoa powder and flour and fold until well-combined. Fold in the rest of the meringue

4. Add in melted butter and stir to combine.

5. Pour the mixture into a prepared sheet pan lined with parchment and bake at 220 degrees Celsius for 10 minutes.

6. Let cool on the rack before cutting.

[Coffee Mousse]

1. Soften the gelatin sheets in ice water.

2. Whisk egg yolks and sugar until the mixture turns pale.

3. Add in the custard powder and whisk to combine.

4. Heat up the milk in a saucepan until boiling point, add in the instant coffee granules and stir to combine.

5. Pour the milk and coffee mixture into the egg yolk mixture and stir to combine. Pour the mixture into a saucepan and heat till 80 degrees Celsius. Remove the mixture from heat and let cool in an ice bath.

6.Whip the whipping cream until medium stiff peaks and fold it into the coffee mixture.

[Caramel Mousse]

1. Soften the gelatin sheets in ice water.

2. To make the dry caramel, heat sugar in a medium saucepan over small fire until the sugar is melted and turns a dark amber. In the meantime, heat up the whipping cream in a separate saucepan.

3. Slowly, pour the warm cream into the caramelised sugar. Remove the mixture from heat and let cool in an ice bath.

4. When the mixture reaches 40 degrees Celsius, add in the salted butter and softened gelatin and stir till smooth. Sieve the mixture.

5. Whip the whipping cream and sugar until soft peak form. Fold it into the caramel mixture.

[To Assemble]

1. Cut the chocolate jaconde using a square cake ring. Brush the cake with sugar syrup and pour the coffee mousse over it. Refrigerate for at least 2 hours.

2. Pour the caramel mousse over the coffee mousse. Refrigerate for at least 2 hours.

3. To glaze, heat 10g instant jelly, 50g sugar and 250g water in a saucepan. Allow the mixture to cool slightly before pouring over the caramel mousse layer. Refrigerate till set.

source:

http://sweetsandloves.blogspot.com/2010/11/coffee-caramel-mousse-cake.html

Matcha Brioche

 

One thing to note though, the original instructions was to chill the matcha filling (I made mine and chilled it in the fridge overnight). It was still quite a sticky semi-soft mass when I peeked at it the next day. I started worrying how was I supposed to scrape the filling onto the brioche dough... And I decided that, heck, maybe I should just stick it in the freezer and see if it hardens. Hey, after a few hours, I checked and the filling had firmed up considerably to a solid block that I can easily place atop the brioche dough! Phew.

The recipe was quite straight forward, and Fanny has very clear instructions on how to do the folds. For a more detailed explanation on folding, visit her blog post (foodbeam) where she illustrate with a diagram on folding the filling into the brioche dough...

 

Matcha Brioches (adapted from Fanny at foodbeam)

makes 12 small brioches

Brioche dough

300g bread flour

60g caster sugar

1 tsp instant yeast

125g whole milk

1 egg

50g butter, diced and at room temperature

In a large bowl, combine all the ingredients except for the butter and mix until it forms a rough dough.

On an unfloured surface, start kneading the dough incorporating the butter as you do so until it forms a smooth ball; around 8 minutes. Dough may seem extremely buttery initially while you are kneading the butter in but don't fret, as you continue to knead, the buttery dough will become become a soft pillowy dough. Place the dough back into the bowl – cover with a cloth – and leave in a warm place for 2 hours or until double in size.

Matcha filling

80g milk

1 egg white

50g caster sugar

20g flour

20g matcha powder

10g butter

Bring the milk to the boil. While it’s heating, mix the egg white and sugar in a bowl until combined. Mix in the flour and matcha green tea, and beat until homogeneous.

When the milk is boiling, pour it over the matcha mixture, whisking as you do so. Transfer back into the pan, and cook on medium heat until thick. Mix in the butter.

Spread it on a baking tray lined with cling film, around 20×15cm. Freeze till firm.

Remove any air from the brioche dough by gently patting it down, then roll it into a 30×20cm rectangle. Place the matcha filling in the middle, then fold the dough over it, sealing the extremities together. Roll into a longer rectangle, then make a tour double. Repeat the folding one more time, then roll the dough back into a 30×20cm. Roll the dough onto itself to form a log. Trim the ends, then using a sharp knife, slice into 3cm-thick segments. Butter 12 5.5cm-wide rings, and place the slices into them, cut side up. Cover loosely with cling film, and allow to rise for 30 to 45 minutes. Preheat the oven to 180°C, and bake for 15 to 20 minutes.

I was lazy and shaped the dough into eight brioches rolls (probably because I only had eight metal rings...). The brioches turned out pretty good. It was soft and fluffy, and the matcha could be stronger, but then again, I like my matcha goodies super matcha-y. I think the recipe can easily be adapted - just replace the matcha powder with other flavourings. I'm thinking sesame, chocolate, coffee, dried berry powder...

source:

http://vintagetrinkets.blogspot.com/2011/01/matcha-brioches.html

Matcha Chocolate Loaf

 

I've been eyeing the tangzhong method of baking bread for quite a while. Bakers in the online communities have numerous positive reviews on this particular method of baking bread the yields a "soft bread that stays soft even after a few days". So before my big move, I decided that I should use some of my baking ingredients to bake some bread since it was quite a long while since I last baked bread from scratch.

 

I've been eyeing the tangzhong method of baking bread for quite a while. Bakers in the online communities have numerous positive reviews on this particular method of baking bread the yields a "soft bread that stays soft even after a few days". So before my big move, I decided that I should use some of my baking ingredients to bake some bread since it was quite a long while since I last baked bread from scratch.

 

Matcha chocolate loaf (adapted from Michelle at une-deux senses)

Tangzhong

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together in a small saucepan and whisk until it is completely dissolved and there are no lumps. Place over stove and heat over medium heat and stir constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 65C, turn off the stove and remove it from the stove to let it cool completely.

Dough 

325g bread flour, divided into two portions

5 tbsp sugar, divided into two portions

1/2 tsp salt, divided into two portions

2 tsp instant yeast, divided into two portions

1 1/2 tbsp matcha powder

25g unsweetened cocoa powder

1 large egg

1/2 cup milk

120g tangzhong (about 1/2 of the mixture below)

42g butter, cut into small pieces, at room temperature, divided into two portions

Divide the flour, sugar, salt and yeast evenly among two bowls. To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Add one of the bowl of dry ingredients to the bowl of a stand mixer and make a well in the center.
Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle.
Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it's doubled in size, about 40 minutes.
Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the doughs over with the folds facing down and flatten with a rolling pin. Roll out the doughs until they form thin rectangles - make sure they are about the same size. Place one rectangle on top of the other and begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place the swirled roll into a 9x5" bread pan. Cover in damp cloth again and let rise until doubled in size, about another 40 minutes.

Beat an egg and brush the mixture on top before baking. Bake at 175C for 20 minutes or until golden brown.

Source:

http://une-deuxsenses.blogspot.com/2011/04/matcha-chocolate-swirl-milk-bread.html

http://vintagetrinkets.blogspot.com/2011/06/matcha-chocolate-loaf.html

 

Matcha Azuki Entremet

Layers (top to bottom) - Matcha whipped cream, matcha mousse, chocolate sponge, azuki chocolate ganache, chocolate sponge

 

Matcha azuki entremet (adapted from Kanae Kobayashi)

(makes a 7" square cake - sliced into 14 individual portions)

Chocolate Sponge Cake
160g egg whites
 90g castor sugar
80g baking chocolate, chopped
45ml whipping cream
45g cake flour

Beat the egg whites in a standing mixer until foamy. Gradually add the sugar and beat till stiff peaks. Heat the cream until it boils, remove from heat and pour over chopped chocolate. Stir till smooth. Fold in half of the meringue into the chocolate mixture till well-blended. Fold in the sifted cake flour, followed by the rest of the meringue. Pour into two 8"x8" greased and lined pans and bake at 170°C for 12-15 minutes.

Chocolate Ganache with Red Bean
80g bittersweet chocolate (I used 70% Valrhona)
125ml whipping cream
homemade chunky azuki bean paste (recipe here, I halved the portion and got about a cup)

Heat the cream until almost boiling and pour it over the chopped chocolate. Stir till smooth.

Matcha Mousse (* start preparing only after step 1 of assembly)
160ml whole milk
10g matcha powder
50g castor sugar
6g gelatin sheets
125ml whipping cream

Soften the gelatin sheets in ice water and set aside. Combine matcha powder and castor sugar and whisk to mix. Heat the milk until it boils, remove from heat and pour over the matcha sugar mixture. Stir till smooth. Add the softened gelatin to the mixture. Stir till the gelatin sheets dissolve. Whip the cream until soft-stiff peaks. Fold the whipped cream into the matcha mixture until combined.

Matcha Whipped Cream (* start preparing only after step 2 of assembly)
200ml whipping cream
20g castor sugar
5g matcha powder

Combine matcha powder and castor sugar. Gradually add the whipping cream and mix with electric mixer on low. When all the cream has been added in, whip on med-high speed until soft-stiff peaks.

Assemble
1.Place one layer of chocolate sponge into the mousse ring and pour the chocolate ganache over it. Spread a layer of chunky azuki bean paste on top and top with the second chocolate sponge layer. Press down to make sure layers are even and there are no "air gaps". Refrigerate for at least 2 hours.
2. Pour the matcha mousse over the set chocolate base. Refrigerate for at least 2 hours.
3. Pour the matcha whipped cream over the matcha mousse. Refridgerate overnight. Dust a layer of icing sugar over the cake, before dusting a layer matcha powder. Slice into individual portions and decorate with mini matcha macarons.

 source:

http://vintagetrinkets.blogspot.com/2011/02/matcha-azuki-entremet.html

http://sweetsandloves.blogspot.com/2010/09/matcha-red-bean-and-chocolate-entremet.html

Lemon almond cake with vanilla buttermilk panna cotta and lemon curd

 

I really really liked this cake! It embodied my version of a perfect citrus cake. I used Claire's recipe for the sponge - a Pain de Gênes, which is essentially a dense almond cake with a really little amount of flour (the method was also unusual because of the timing of adding the eggs instructions) and the lemon syrup. I liked the cake cos it tasted really moist after soaking. But weird that the cake layer turned out quite high for my tin (probably cos I adapted her recipe for a 8x6 to 7x7?).

And for the rest of the components (panna cotta and curd), I adapted from Aran's recipe. I made a slight change to the buttermilk panna cotta by adding in vanilla bean paste to make it vanilla flavoured. The panna cotta turned out perfect, and the addition of vanilla sweetened the layer slightly, which in turn, complemented the top layer - the lemon curd. The lemon curd was the sour star of the show. It was tart, tart and tart.

I shared the cake with a few different group of friends, and there were mainly two responses - the "love it" people and the "erm, it's sour" people. Well, for those who love sour goodies, it's bound to appeal to them, so I did try to make sure I shared the good stuff with all those friends who happen to be fans of sour goodies. So thankfully, there was a slightly higher percentage of those in the former group. If you're a fan of tart and refreshing citrusy treats, I highly recommend this dessert. I mean, there's always the sweetness of the panna cotta and baked meringue bits to cut through the tangy-ness. ^^

*Do note also that I only added the meringue bits and candied lemon zest on the cake right before I was serving it cos the meringue will absorb moisture from the cake and turn soggy very quickly. So when I was bringing the slices out of the house, I try to pack the decor bits in a separate small container, and only scattering them on before I passed them to the tasters.

 

Lemon almond cake with vanilla buttermilk panna cotta and lemon curd 

(adapted from Aran at Cannelle et Vanille & Claire Clark’s Indulge)

(makes a 7x7 cake)

Baked meringue sticks

50g egg whites (a little under a quarter cup)

50g sugar

50g powdered sugar, sifted

Whip the egg whites until a light meringue forms. Slowly add in the sugar while mixing. Continue to mix to stiff peaks. Fold in the powdered sugar.

Place the meringue in a pastry bag fitted with a number 5 plain tip. Pipe straight lines of meringue on a sheet pan lined with parchment paper.

Bake the meringues in a very low oven, about 90C until crispy, about an hour. Keep them in an airtight container to stop them from becoming soggy. Break into chunks for decorations.

Pain de Gênes

150g unsalted butter

120g caster sugar

1 medium egg

150g almond meal

20g plain flour

20g cornstarch

2 small eggs

Preheat oven to 170C. Grease and line a 7x7 baking tin and set aside.

Cream butter and sugar till fluffy, lightly beat the medium egg before adding to the creamed mixture a little at a time, beating well after each addition.

Sift the dry ingredients together into the creamed batter and use a large metal spoon to fold together.

Lightly whisk the two small eggs in a small bowl, then add to the batter and mix in thoroughly. Transfer to baking tin and bake for 20-25 minutes or until cake is well risen and the top springs back when gently pressed. Leave to cool in tin.

Lemon syrup

1 lemon

50g water

50g caster sugar

Finely zest the lemon. Combine lemon zest, water and caster sugar in saucepan and stir well. Bring to boil over the stove and simmer for two to three minutes. Using a pastry brush, spread the hot syrup evenly over the cooled Pain de Gênes (still in the tin) and leave to soak.

Vanilla buttermilk panna cotta

1 cup heavy cream

55g sugar

2 sheets gelatin

1/2 cup buttermilk

few drops of vanilla bean paste

Wash the square cake ring and place it on a sheet pan lined with a silicon mat. If your cake ring is not completely level and any liquid might leak out, you might want to wrap the bottom of the ring with plastic film.

In a medium saucepan, heat the heavy cream and the sugar until hot but not boiling. In the meantime, soften the gelatin in ice water for 5 minutes. Squeeze out excess water from the gelatin and add it to the hot cream. Let the cream cool to lukewarm, and then mix in the buttermilk and the vanilla bean paste.

Pour the panna cotta into the ring and bring this to the freezer. Freeze until solid, about 2-3 hours. When solid, remove the cake ring and wash it, we will need it to assemble the cake.

Lemon curd

3 eggs

zest of 1 lemon

100g sugar (1/2 cup)

2/3 cup lemon juice

2g gelatin

150g butter, cut into small cubes (still slightly cold)

Whisk the eggs, lemon zest and sugar together in a large bowl. Whisk in the lemon juice. Place the bowl over a water bath and whisk constantly until it thickens. It will start to make ribbons.

In the meantime, soften the gelatin in water. Squeeze out excess water and when curd has thickened, add the gelatin to the bowl. Strain this curd into a clean bowl.

Using a submersion blender, start mixing the curd and add the small pieces of butter. The curd will start to change in color and become lighter. Add all the butter and continue to mix till well combined.

Assembly

Place the cake ring on a sheet pan. Insert the almond and lemon sponge on the bottom of the ring.

Spread about a thin layer of the lemon curd over the sponge and spread it evenly with an offset spatula.

Then place the frozen buttermilk panna cotta square on top of the lemon curd and press gently. Spread the rest of the lemon curd on top of the panna cotta. Refrigerate the entire cake until set.

Slice into desired portions and decorate with baked meringue sticks and candied lemon zest.

source: http://vintagetrinkets.blogspot.com/2011/06/lemon-almond-cake-with-vanilla.html